It’s not hard to love the classic Spaghetti Aglio, Olio e Peperoncino. Made with plenty of olive oil, garlic, and red chili pepper, the dish is unbelievably simple yet so good. Today I want to share the Japanese take on this classic pasta with the use of a Japanese herb – shiso leaves, instead of Italian parsley. This Shiso Garlic Pasta (青じそペペロンチーノ) is already a common dish in Japan, but not so much outside of the country. It is similarly quick, easy, and delicious. With a surprising flavor, there’s really no excuse not to try it!
What is Shiso (Leaves)?
First thing first, let’s talk about Shiso (紫蘇, しそ). It’s a leafy herb commonly used in Japanese cooking, equivalent to parsley or basil type of herbs in western cuisine. The leaves are roughly palm-size (it varies – I’ve seen bigger ones in Japan). It has the most amazing fragrance and refreshing taste.
A lot of Just One Cookbook readers, who do not have access to the Japanese markets, long for this herb and raise their own shiso plants with the seeds. You can buy the shiso seeds from this company online if you’re interested in growing them in your backyard.
Concept of Japanese-Style Pasta Dishes
The core beauty of the original Spaghetti Aglio e Olio is all about simplicity, and I love that the Japanese version captures the same essence. Like the other Japanese-style pasta dishes (Wafu Pasta), they are intended to innovate without over complicating. Take an example, a splash of soy sauce and a mix of Japanese mushrooms are all you need to make this savory, creamy bacon pasta. In this recipe, the simple use of shiso leaves is enough to highlight the unique flavor of Japanese cuisine.
How to Make Shiso Garlic Pasta
This recipe is super simple; it’s almost impossible to mess it up!
Simple Pasta, Big Flavors
When you’re looking for a quick weeknight dinner that sustains and comforts, this Shiso Garlic Pasta certainly lives it up. Enjoy as the pasta as is or serve with a side of salad for a meatless dinner. Feeling extra hungry? Serve it with a side of salmon or meatballs to add some bulk. The simple flavor makes for a pasta that tastes deeply satisfying, and this is a meal you’ll turn to again and again.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Other Japanese-Style Pasta Recipes on Just One Cookbook
Creamy Mushroom and Bacon Pasta Classic Mentaiko Pasta Ume Shiso Pasta Japanese-style Pasta with Shrimp and Broccolini
